Taste Test Smokin’ Seafood
Taste the flavour difference between hot and cold smoked tuna from Port Lincoln Smokehouse at Pasadena (Thursday, April 6, from 11.30am-1.30pm) as part of our Easter Seafood Festival.Paige Forster from the family-owned business will appear at Pasadena’s Oceanicbar and explain the smoking techniques used by her father, Robert. We’ll also offer tastings of this delicious, locally-handcrafted hot and cold smoked Southern Bluefin Tuna.
Cold smoked tuna makes a great hero ingredient for a classic tuna tartare while hot smoked tuna works well in salads or pasta
Port Lincoln Smokehouse was established by father and daughter team Robert and Paige Forster in 2018.
Tuna fishing is a big part of the Forster family’s heritage. Robert’s father and Paige’s grandfather, the late Ron Forster, was a pioneer of tuna farming in Port Lincoln.
“My parents ran a catering company and came to Port Lincoln to retire. Dad started smoking some fish as a hobby and his mates egged him on to take it more seriously, saying it was too good not to sell. That’s how the business started,” Paige says.
Robert hand crafts the small batch hot and cold smoked tuna and kingfish in two 40-ft shipping containers in Port Lincoln. Paige is involved in the business and is also a full-time dog trainer.